The new practical housekeeping

all, is the main point to be accomplished. Drain water off thoroughly and quickly, sprinkle in sufficient salt for seasoning, partly cover saucepan, give it a shake and set on back of stove, being careful not to have it too hot. In a minute or so give it another shake to stir up potatoes, throw in a little hot cream or rich milk with a lump of butter and a sprinkle of pepper, cover immediately and leave on stove for another minute. This last process adds greatly in making a mealy potato. They are ready now to be dished whole or mashed. It is always best to pare old potatoes. Or for Hoosier Potatoes, pare small old potatoes, or cut large ones to size of new; place in cold water, let boil ten minutes, drain, cover with cold water, boil and drain as before ; repeat this once more, then after draining, dress with milk, butter, pepper and salt as New Potatoes. Boiled New Potatoes. — Boiling water is generally considered best for new potatoes, always cooking in two waters as above ; some use a wire basket, placing it in a kettle of boiling water, then have ready another saucepan of boiling water, and when the potatoes are half cooked lift them from the first and put them in the second. (This is considered equally nice for old potatoes). Serve with Parmesan butter, a dressing of melted butter ; taxing for each quart potatoes, two tablespoons butter, teaspoon salt and saltspoon white pepper ; and after placing potatoes in hot dish pour it over them. Or for Browned New Potatoes, when cooked and drained, put in a skillet with hot drippings, tablespoon baking molasses, dropping it on the potatoes and stirring constantly a moment or two, as it causes them to burn easily, then serving at once. The molasses browns them beautifully and makes them delicious. This is a nice way to brown any potatoes. Using Parsley Butter in the melted butter dressing, makes a flavory dish. Broiled Potatoes, — Boil a quart of even-sized potatoes until tender, but do not let them grow mealy ; drain off water, peel, cut in half inch slices, dip in melted butter, and broil on both sides over a moderate fire ; serve hot, seasoning with salt and pepper and bits of butter. Some dip in sifted bread-crumbs after dipping in butter. Or slice cold boiled potatoes lengthwise and broil as above, omitting the dipping if wished. The double broiler is nice for broiled potatoes when sliced. Or parboil, do not peel, but place them whole on the gridiron over a very slow fire, when thoroughly done serve in their jackets. For Breaded Potatoes, slice as in first two recipes, single-bread (page 267) and fry in butter or drippings. French Fried Potatoes, — Wash, peel and slice as thin as an eggshell, always cutting crosswise ; when butter is very hot in fryingpan, add potatoes and fry as above, shaking them so as to cook them equally ; drain on a sheet of kitchen paper placed in dripping pan in oven, a few minutes, sprinkle with salt and serve hot. Or, cut in fancy shapes with d vegetable cutter and fry in smoking-hot fat. For Fried Grated Potatoes, grate cold boiled potatoes, mix them with a little flour, melted butter, and salt until they form a stiff paste. Form a roll and slice this, as thick as two pieces of potato or frying. Single-bread and fry.